Sun-Dried Tomato Stuffed Mushrooms
- Level: Easy
- Yield: 16 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 130
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 27
- Sodium
- 190
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
- To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
- Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
- Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
- Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.